Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 2/3 oz Chicken breasts w/o skin 14 1/2 oz Chicken broth, canned
1 tb Vegetable oil 1/2 c White table wine
3/4 c Chopped onion 1/8 ts Saffron
1/2 tb Garlic cloves minced 1 1/2 c Peas, frozen
3/4 c White rice long grain 2 oz Pimientos, jar
1 c Mushrooms, fresh 1/4 c Parmesan grated

Chicken breasts skinned, boned and halved lengthwise. In a skillet
cook chicken in hot oil about 6 minutes or until no pink remains,
turning once. Remove; keep warm. Cook onion and garlic in oil until
tender. Stir in the uncooked rice and mushrooms. Add broth, wine,
saffron, and 1/4 tsp of pepper. Bring to a boil; reduce heat. Cover;
simmer 20 minutes or until rice is tender. Stir in the thawed peas
and drained pimiento; heat through. Serve by placing rice on a plate
then the breast on top. Sprinkle parmesan on top.

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